Aroma release from food during mastication was investigated using by panel and mouth model device. O/w type emulsion containing propyonaldehyde, ethyl acetate, diacetyl,2-heptanone,2-methyl-1-butanol,3-hydrocy-2-butanone, acetic acid was used as model food sample. Kidney beans and soybeans were used as real foods those content were different, i.e. starch rich and oil rich, respectively. Every sample was masticated for 0-15 min with N_2 flow of 100mL/min at 37℃. Panel ate sample as usual way and the oral vapor was collected by vacuum pump to Tenax tube.Release of 7 aroma compounds from o/w type emulsion sample (30% oil) revealed that the released quantities depended on 3 factors, partition coefficients between air-water (K_<gw>), air-oil (K_<go>) and oil-water (K_<ow>) phases.Dynamic model mouth/proton transfer reaction mass spectrometry analysis revealed four masses predominant in both types of beans, m/z 33,45,59 and 73, which are likely to originate from methanol, ethanol,2-propanone, and 2-butanone, respectively. The two types of beans differed significantly in the headspace concentrations of the masses m/z 33 and m/z 59 at various time points, both being higher in the soybeans (multivariate analysis of variance, P<0.05).